Spring gratin

Ingredients for 4 servings:

• 200 g carrot(s)
• 200 g asparagus, green or white
• 200 g kohlrabi
• 250 g cauliflower
• 250 g broccoli
• salt and pepper
• 2 eggs
• 200 ml cream
• 1 clove(s) garlic
• 100 g Gouda, grated
• Nutmeg, freshly grated
• 1 tsp vegetable broth, instant
• some butter for the mold

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

vegetarian, for a casserole dish

Clean and peel the carrots, asparagus, and kohlrabi. Cut the vegetables into sticks about 5 cm long and 2 cm thick. Cut the cauliflower and broccoli into bite-sized florets. Separate the vegetables by type and cook in boiling salted water until not quite al dente. Cook the cauliflower for about 10 minutes and the remaining vegetables for about 5 minutes. Drain and let drain well. Preheat the oven to 180°C (fan oven). Arrange the vegetables in a greased baking dish. For the topping, mix the eggs and cream in a bowl and press in the garlic. Season with salt, pepper, nutmeg, and stock, stir in the grated cheese, and spread the topping over the vegetables. Bake on the middle rack for about 20 minutes.